Braised Lamb Shanks
Servings: 4 servings
Calories: 389cal
Equipment
Ingredients
- 3 ½ pounds lamb shanks 2 shanks
- 4 Tablespoons olive oil divided
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons Better than Bouillon beef base
- ½ cup dry red wine
- 3 cups water
- 2 sprigs fresh rosemary
- 3 bay leaves
- 2 teaspoons cornstarch or flour optional for thickening gravy
Instructions
- Preheat oven to 350 F.
- Rub 2 Tablespoons of the olive oil all over the lamb shanks. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the pepper.3 1/2 pounds lamb shanks
- Add remaining 2 Tablespoons of the olive oil to the Dutch oven and heat over medium-high heat until shimmering.
- Add lamb shanks and sear well on both sides, about 4-5 minutes total. Remove from heat and set aside.
- To the oil in the Dutch oven add onion, celery, carrots, remaining 1 teaspoon garlic salt, and remaining 1/2 teaspoon black pepper. Saute for 2 minutes then add garlic. Saute another 2 minutes.1 cup chopped onion, 1 cup chopped celery, 1 cup chopped carrots, 1 Tablespoon minced garlic
- Stir in tomato paste, beef base, and red wine. Bring to a gentle boil.1 Tablespoon tomato paste, 2 Tablespoons Better than Bouillon beef base, 1/2 cup dry red wine
- Add shanks back to the pot and add water (should almost cover the meat, it’s okay if it’s completely immersed). Bring to a gentle boil and allow to simmer for 4-5 minutes. Add rosemary and bay leaves.3 cups water, 2 sprigs fresh rosemary, 3 bay leaves
- Remove from heat and place cover on Dutch oven. Place covered pot in preheated oven and bake for 2 1/2 hours.
- Remove shanks from the pot and set aside. Tent with foil to keep warm.
- Strain and reserve liquid, discarding the solids. Skim fat off the liquid, we like to use a fat separator.
- To make a gravy, whisk cornstarch or flour into the liquid.2 teaspoons cornstarch or flour
Notes
- Cabernet Sauvignon, Merlot, or Zinfandel are all great red wine choices for braising lamb.
- For a lower carb version, use xanthan gum as your thickening agent instead of cornstarch or flour.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and we have found that it has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.
Nutrition
Serving: 1serving (1/2 shank) | Calories: 389cal | Carbohydrates: 11g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 112mg | Sodium: 1976mg | Potassium: 679mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5530IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 4mg
